Vegan Pea Salad

This is a favourite salad served both in the States and in Great Britain. We’ve made a simple vegan version of this salad to enjoy at home, at barbecues or pot luck suppers.

Vegan Pea Salad


  • 4 cups green peas, fresh or frozen
  • 1 cup smoked tofu pieces
  • 1 red onion
  • 6 ounces vegan cheese, cubed
  • 3 tablespoons parsley
  • ½-¾ cup non-dairy yogurt
  • 1 tablespoon vinegar
  • 1 teaspoon vegetable bouillon powder
  • salt and pepper to taste


  1. Thaw frozen peas or blanch fresh peas and allow to cool in a bowl.
  2. Cut the smoked tofu into pieces.
  3. Slice the red onion in half then slice the halves into 1/2 moon shapes, later separate the individual layers.
  4. Cut the vegan cheese.
  5. Mince the parsley.
  6. Mix the non-dairy yogurt with the vinegar and vegetable bouillon powder.
  7. Add most of the parsley saving a bit as optional garnish.
  8. Season to taste with additional salt and pepper.
  9. Add the tofu and cheese to the peas.
  10. Add most of the dressing and mix well.
  11. Place in the refrigerator to season for at least 1/2 an hour.
  12. Shortly before serving, allow the salad to come to room temperature.
  13. Refresh with the rest of the dressing.
  14. Mix again.
  15. Garnish with a few tofu pieces or parsley.